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Dutch Hot Slaw

  Shred the cabbage in a food processor and add to 1" to 2" of water in a saucepan. Cover and cook until tender, 5 to 8 minutes. Drain and keep hot. Beat together all the rest of the ingredients except the cream or milk. Melt butter in a medium saucepan and add the mixture. Cook until thickened, stirring constantly. Remove from the heat and add the cream or milk. Beat until smooth and pour over the hot cabbage. 6 c. cabbage, shredded
2 eggs, beaten lightly
1 t. sugar
1/4 c. vinegar
1/4 c. water
1/4 c. cream or milk
1 T. butter
1/2 t. dry mustard
1/2 t. salt
1/8 t. paprika

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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